1 kabocha squash (burghers – you can find this at Lotus in the strip for 99c/lb)

6 fingerling potatoes, cut into big chunks

~1 TBSP canola oil (eyeballed)

~3 TBSP red curry paste (I eyeballed mine, which is not the best thing to do with blow-your-head-off-hot curry paste)

1 can (~14 oz) light coconut milk

1/2 c water

1 block extra-firm tofu

1 red pepper, cut into big chunks

1/2 onion, diced

brown rice, prepared according to package directions

Preheat oven to 400. Cut the kabocha squash in half, clean out, and then place open-side-down onto a cookie sheet sprayed with your favorite cooking spray. Cut up potatoes and add to cookie sheet. Roast kabocha and potatoes for ~30 minutes (don’t go longer, like I did, or your squash will turn to mush. Rich, sweet, velvety mush that doesn’t cube well). Allow squash to cool before cubing.

Add canola oil to a large skillet (the higher the sides, the better). Once hot, add red curry paste and incorporate the two. Add coconut milk to the pan and stir until all the curry clumps have disappeared, then add water. Once the mixture has begun to simmer, add in onion, red pepper, and tofu and allow to simmer for approximately 15 minutes.

Once your vegetables have been cooked, add in your now-cubed kabocha squash and potatoes. Allow the squash and potatoes to simmer in the mixture for a few minutes to absorb all the flavors. Serve over rice, with tons of sriracha sauce if you’ve planned on cleaning out your sinuses. :)